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5 from 1 vote
SkinnyMS

Instant Pot Corn on the Cob with Chipotle Sauce

Go from ordinary to extraordinary with this amazingly delicious and spicy corn on the cob recipe.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: Budget-Friendly, Gluten-Free, Instant Pot, Plant-Based, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 153kcal
Author: Chef Nichole

Ingredients

For the Corn

  • 4 ears sweet corn husked
  • 1 1/2 cups water warm
  • 1 teaspoon kosher salt

For the Sauce

  • 1 cup Greek yogurt plain
  • 1/4 cup chipotle peppers canned, pureed (more or less depending on spice preference)
  • 2 teaspoons lime juice
  • 2 tablespoons cilantro fresh, chopped

Instructions

For the Corn

  • Place the steam rack into the Instant Pot, and place the corn on top of the rack. Pour in water and sprinkle with salt. Close the lid, ensure the vent is sealed. Press the "Manual" button, and using the "Adjust" button set the pressure to high. Set the timer for 5 minutes. The Instant Pot will preheat before beginning the time. Once the 5 minutes is up, wait 10 minutes before carefully releasing the steam and removing the lid. Serve the corn with chipotle sauce!

For the Sauce

  • Combine the yogurt, peppers, and lime juice and mix well. Drizzle on top of cooked corn on the cob. Sprinkle with fresh cilantro serve and enjoy!

Notes

TIP: For a fun alternative, add fresh low-fat Queso cheese crumbles and/or fresh diced avocado. Sprinkle on top of the corn with the cilantro.

Nutrition

Serving: 1ear corn with 1 tablespoon sauce | Calories: 153kcal | Carbohydrates: 22g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 630mg | Fiber: 2g | Sugar: 9g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6